This no bake biscoff cheesecake recipe is so easy to make and brings two favorites – biscoff and cheesecake – together in one delicious mouthful!
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Indulge in the ultimate dessert experience with this rich and airy biscoff cheesecake recipe. This mousse-like treat delights with its silky texture, creamy flavor, and a heavenly resemblance to cotton candy.
With a luscious combination of biscoff cookie crust and a velvety cheesecake filling, this dessert offers a delightful balance of sweetness and decadence.
Each bite is a heavenly blend of caramelized biscuit goodness and a cloud-like sensation that will leave you craving more.
This recipe for biscoff cheesecake is a lot easier than you might think. It’s a no bake recipe and doesn’t even use gelatine.
Lotus cheesecake is great for those special occasions. Use it for a birthday cake, serve it at Easter, Christmas, or even at a dinner party.
This is a simple recipe that you can make to impress your guests! Make this on the day you want to serve it, or you can even make it in advance!
So what are you waiting for?
Read on to see how to make biscoff cheesecake step by step.
What is Biscoff?
Lotus biscoff cookies are sweet crisp cookies. These cookies originate from Lembeke, in Belgium.
Biscoff cookies are made using spices to give a unique taste. Biscoff biscuits are a type of spiced shortcrust biscuits.
They have a caramel like flavor with a hint of spice.
You can buy biscoff in cookie form or in a spread form. Biscoff spread has a texture similar to peanut butter. It can come in smooth or crunchy.
Best Topping Ideas For Lotus Cheesecake
Idea one
Melt some biscoff spread in the microwave until fluid. Allow the spread to cool slightly and then spread on top of the lotus cheesecake.
If your biscoff spread is too hot when you put it on the biscoff cheesecake the cake may melt.
You could use a spoon to drizzle some of the melted biscoff spread on the edges of the cake.
Idea Two
Use fresh fruits such as strawberries, and blueberries and place them on top. You could even use whipped cream on top.
You could use flavored whipped cream such as cinnamon whipped cream or maple whipped cream.
Idea Three
Crush some biscoff biscuits and sprinkle them on top. You could cover the entire top with crushed biscuits or sprinkle them around the edge of the cake.
To add a bit more wow to the presentation of the cake you could pipe some whipped cream on top too!
Why You'll Love This Recipe
- This recipe for lotus cheesecake is gelatine free.
- Uses only 6 main ingredients for the cheesecake and top with anything you like – from fresh fruits or even biscoff biscuits!
- For this biscoff cheesecake with condensed milk there is no baking needed.
- Great for special occasions like Mother’s day, Christmas, Easter, or even for birthday parties.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Crust
- Biscoff biscuits
- Melted butter
For the Filling
- Cream cheese: softened, and cut into cubes. Use the brick style cream cheese, not the spreadable kind. By cutting the cream cheese into cubes it makes it easier to mix.
- Sweetened condensed milk
- Biscoff spread, smooth preferred, softened: If you are not able to get smooth biscoff spread, you can use the crunchy version too. It will just add a bit of texture to your cheesecake.
- Heavy whipping cream: By using whipping cream it makes the cake light and airy.
For the Topping (optional)
This is just an example of what you could use to decorate your cheesecake.
- Biscoff cookies, crushed
- Fresh fruit, such as strawberries and blueberries
- Whipping cream
Equipment
For this recipe you will need:
- 23 cm (9 inch) springform pan.
- Hand mixer (or stand mixer)
- Food processor or blender (to crush biscuits), alternatively you could use a zip lock bag and a rolling pin.
Instructions
This easy biscoff cheesecake recipe serves 12.
For the Crust
Step One: Grease and line a 23 cm (9 inch) spring form pan.
Before lining your spring form pan, remove the base and turn it upside down. You want to use the flat side of the base rather than the side that dips in slightly.
This way it will be easier to remove your cheesecake.
Step Two: Using a food processor, crush the 1 ½ cups of biscoff biscuits until they are fine.
Alternatively, you could place the biscuits in a large zip lock bag, seal the bag, and crush the biscuits with your hands or using a rolling pin.
Step Three: In a medium mixing bowl, combine the crushed biscoff biscuits and melted butter.
Step Four: Firmly press the mixed butter and biscuits on the bottom of the prepared spring form pan. Chill until ready to use.
For the filling
Step One: Place softened cream cheese, sweetened condensed milk, and biscoff spread in a large mixing bowl.
Using a hand mixer, beat together until combined.
Step Two: In a separate mixing bowl, whip the heavy whipping cream until soft peaks form. You do not want to over beat your cream.
If you do, when you mix your cream into the rest of the ingredients it may curdle.
You want your cream to have soft peaks when you whip it.
To check if you have made soft peaks in the cream, stop beating and then lift the beaters out of the cream.
If a peak forms in the cream when you lift out the beaters, and the peak flops over immediately, it is a soft peak.
Step Three: Fold the whipped cream into the cream cheese mixture.
Putting it together
Step One: Pour the cream cheese and whipped cream mixture into the spring form pan. Smooth the top by using the back of a spoon.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
For the Topping (optional)
Step One: Remove the cheesecake from the fridge and take it out of the pan. Gently run a knife around the edge of the pan and then unclip the pan.
Use two flat spatulas to remove the cake from the bottom of the pan. If you find the edges of your cheesecake don’t look very nice, gently run a butter knife around the edges to smooth it out.
Place the cheesecake on a serving dish.
Step Two: Decorate the biscoff cheesecake as desired. We used crushed biscoff biscuits, whipped cream, and fresh fruit.
Tips for Success
- Before lining your spring form pan, remove the base and turn it upside down. You want to use the flat side of the base rather than the side that dips in slightly. This way it will be easier to remove your cheesecake.
- To get smoother edges around your cheesecake you could use food safe acetate sheets.
- If you use melted biscoff spread to decorate your cheesecake, make sure that it is cooled down slightly before placing it on the cake. Otherwise, you may find the cake may melt.
Cost To Make
Estimated cost = $20.35, or $1.69 a serve
Substitutions / Variations
- You could use mini spring form pans to make mini biscoff cheesecakes.
- If you make more of the crust, you could line the sides of the spring form pan with the extra crust.
- You could add a dash of vanilla extract to your cheesecake when you are making the filling.
Serving Suggestions
This biscoff cheesecake recipe goes great for morning tea or afternoon tea when served with tea or coffee.
You could serve this cheesecake at a party for dessert.
Some topping ideas:
- Fresh fruits and whipped cream
- Biscoff cookie crumbs
- Melted biscoff spread (if you do this, make sure you cool the spread down slightly before you place it on top of your cheesecake.)
- Grated chocolate
Storage
This Lotus cheesecake can be made in advance. In fact, the flavors become better overnight.
Store this biscoff cheesecake in an air tight container in the fridge for 3 to 4 days.
Alternatively, you could freeze this cheesecake for 1 to 2 months. We recommend you do not freeze it with any toppings.
To defrost, allow the cheesecake to come to room temperature naturally.
FAQ
Before you remove the biscoff cheesecake from the springform pan, carefully run a butter knife around the cheesecake in the pan. Then unclip the pan.
If your edges are not smooth, use a butter knife or the back of a spoon to smooth out the edges of your cheesecake.
Another way you could get smooth edges on your cheesecake is by using clear food safe acetate sheets. Acetate sheets are like thin sheets of plastic.
Lining the edges of your springform pan with acetate sheets before placing your cheesecake in it can help smooth out the edges of your cheesecake.
When you peel the acetate sheets away from the cake, you may need to gently and carefully run a butter knife around the edges and gently pry the sheet away from the cake.
If you used a low fat option for your cream cheese this may be why your cheesecake isn’t setting. By using a low-fat cream cheese it tends to make the cheesecake a bit runnier and it may not set properly.
Place the cheesecake back in the fridge, it may need a bit more chilling time. Ideally, the cheesecake should be chilled overnight, but if you are short on time we recommend you place it for at least 6 to 8 hours.
If you still find your cheesecake hasn’t set, you could turn it into something else.
You could place it into a piping bag and pipe it into small serving glasses. This way you could serve it like a mousse.
Or, you could place it in a blender and add some milk to turn it into a biscoff milkshake.
You could even use it to top sundaes or ice creams.
Yes, you can freeze this cheesecake. Freeze this lotus cheesecake for 1 to 2 months. You can freeze it in slices or as a whole cake.
To freeze, you could wrap the cheesecake in plastic wrap.
When you want to eat your cheesecake, remove it from the freezer and allow it to come to room temperature on your benchtop. It could take 3 to 4 hours or longer depending on the weather.
To thaw your cheesecake, place it in the fridge overnight or for at least 4 to 5 hours, or until it fully defrosts.
We recommend that you do not freeze this cheesecake with toppings. Instead, decorate the cheesecake after you have defrosted the cake.
Most kinds of biscuits can be used for a cheesecake crust.
It is best to use a neutral flavored biscuit for a cheesecake crust. Avoid using cream biscuits or biscuits that have coatings (such as biscuits that have been dipped in chocolate).
It is best not to use biscuits that have add ins such as chocolate chips.
Biscuits such as digestive biscuits (Graham crackers), or biscuits that suit the flavors of your cheesecake. For example, you could use a ginger biscuit for a ginger cheesecake.
This recipe for lotus cheesecake is made of biscoff cookies, biscoff spread, heavy whipped cream, cream cheese, sweetened condensed milk, and melted butter.
Biscoff biscuits have a caramel like flavor with a hint of spice. They taste similar to Speculoos cookies.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
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Recipe
Biscoff Cheesecake Recipe
Equipment
- 23 cm (9 inch) spring form pan
- Hand mixer (or stand mixer)
- Food processor or blender optional
Ingredients
For the Crust
- 1 ½ cups (150 grams, 5.29 ounces) biscoff biscuits
- ½ cup (125 ml/grams, 4.41 ounces) butter melted
For the Filling
- 500 grams (1 pound) cream cheese (brick not spreadable) softened, and cut into cubes
- 1 cup (250 ml/grams, 8.82 ounces) sweetened condensed milk
- 5 ½ tablespoons (82 grams, 2.89 ounces) biscoff spread smooth preferred, softened
- 1 cup (250ml/grams, 8.82 ounces) heavy whipping cream
For the Topping (optional)
- ¾ cup (75 grams, 2.65 ounces) biscoff biscuits crushed
- Fresh fruit such as strawberries and blueberries
- Whipping cream
Instructions
For the Crust
- Grease and line a 23 cm (9 inch) spring form pan (see note 1).
- Using a food processor, crush the 1 ½ cups of biscoff biscuits until they are fine (see note 2).
- In a medium mixing bowl, combine the crushed biscoff biscuits and melted butter.
- Firmly press the mixed butter and biscuits on the bottom of the prepared spring form pan. Chill until ready to use.
For the Filling
- Place softened cream cheese, sweetened condensed milk, and biscoff spread in a large mixing bowl. Using a hand mixer, beat together until combined.
- In a separate mixing bowl, whip the heavy whipping cream until soft peaks form (see note 3).
- Fold the whipped cream into the cream cheese mixture.
Putting it Together
- Pour the cream cheese and whipped cream mixture into the spring form pan. Smooth the top by using the back of a spoon. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Topping (optional)
- Remove the cheesecake from the fridge and take it out of the pan (see note 4). Place the cheesecake on a serving dish.
- Decorate the biscoff cheesecake as desired. We used crushed biscoff biscuits, whipped cream, and fresh fruit.
Notes
- Before lining your spring form pan, remove the base and turn it upside down. You want to use the flat side of the base rather than the side that dips in slightly. This way it will be easier to remove your cheesecake.
- Alternatively, you could place the biscuits in a large zip lock bag, seal the bag, and crush the biscuits with your hands or using a rolling pin.
- You do not want to over beat your cream. If you do, when you mix your cream into the rest of the ingredients it may curdle.
- Gently run a knife around the edge of the pan and then unclip the pan. Use two flat spatulas to remove the cake from the bottom of the pan. If you find the edges of your cheesecake don’t look very nice, gently run a knife around the edges to smooth it out.
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